Go Back
Sweet Grilled Chicken Thighs Recipe
Ash Tyrrell

Sweet Grilled Chicken Thighs Recipe

I can’t tell you how much I love grilled chicken thighs. There’s something about the way the sweet, tangy marinade caramelizes on the grill that makes each bite irresistible.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 16 minutes
4 hours
Ingredients Method Notes

Ingredients
  

  • 3 pounds boneless skinless chicken thighs – These are great for grilling because they stay juicy. Feel free to use bone-in for more flavor, but the cooking time will increase.
  • 1/4 cup soy sauce – Adds a salty umami punch. Use low-sodium if you prefer less salt.
  • 3 tablespoons honey – For natural sweetness and a caramelized glaze on the grill.
  • 2 tablespoons brown sugar – Enhances the sweetness while balancing the saltiness from soy sauce.
  • 2 tablespoons apple cider vinegar – Provides a tangy kick that brightens up the marinade.
  • 3 cloves garlic minced – Fresh garlic imparts a strong, aromatic flavor.
  • 1 tablespoon grated fresh ginger – Adds warmth and depth to the dish.
  • 1 tablespoon sesame oil – Gives the marinade a nutty undertone. You can substitute olive oil if you don’t have sesame oil.
  • 1 teaspoon black pepper – Brings a subtle spiciness that complements the sweetness.

Method
 

  1. First, prepare the marinade by combining soy sauce, honey, brown sugar, apple cider vinegar, minced garlic, grated ginger, sesame oil, and black pepper in a large mixing bowl. Whisk until everything is well blended.
  2. Place the chicken thighs in a resealable plastic bag or a shallow dish, and pour the marinade over them. Make sure each thigh is fully coated. Seal the bag or cover the dish, and refrigerate it for at least 4 hours. If you can, leave it overnight to truly soak in the flavors.
  3. Before grilling, preheat your grill to medium-high heat, aiming for about 375–400°F. If you’re using a charcoal grill, wait until the coals are evenly lit with a layer of white ash. Clean the grates thoroughly using a grill brush to ensure your chicken doesn’t stick.
  4. Remove the marinated chicken thighs from the bag and shake off any excess liquid. Place the thighs skin-side down on the grill over direct heat. Allow them to sear for 3–4 minutes until you see beautiful grill marks. Move the chicken to indirect heat and close the lid. Cook for another 25–30 minutes, turning occasionally and basting with the leftover marinade. Use a meat thermometer to check that the internal temperature hits 165°F.
  5. Once the thighs are cooked, remove them from the grill and allow them to rest for 5 minutes. This keeps the juices locked in, delivering maximum flavor.

Notes

  • Marinate the chicken as long as possible. Overnight marination makes a world of difference.
  • Pat the chicken dry before grilling to ensure you get that beautiful caramelized crust.
  • Don’t skip the resting time after cooking; it helps keep the meat moist.
  • Use a drip pan when grilling to control flare-ups and avoid burning the sugar in the marinade.